Best Cherry Cheesecake
Get ready to wow your taste buds with this cherry cheesecake topped with a cascade of gorgeous red cherries! This classic dessert has everything you crave in a cheesecake – a buttery graham cracker crust, an ultra-creamy filling, and a vibrant cherry topping that steals the show.
Why you’ll love this recipe:
- Ultra-creamy texture – This particular cheesecake recipe is exceptionally smooth and creamy because it’s made mostly with sour cream instead of cream cheese. It has a unique tang to it and it’s lighter in texture than a traditional cheesecake because of the amount of sour cream in it.
- No-fuss cherry topping – The cherry topping adds just the right amount of sweetness and fruity flavor. It’s easy to make and adds a beautiful, vibrant touch to each slice.
- Perfect for any occasion – This cheesecake is elegant enough for a special celebration but simple enough to make as a weekend treat. Plus, it can be made ahead, so it’s ready when you need it, whether for a family gathering or a cozy dessert at home.
If you love a good cheesecake, try my Triple Chocolate Cheesecake, Best Pumpkin Cheesecake, and Mini Cheesecake Recipe.
If you are looking for something a little different, try my Basque Burnt Cheesecake, Fluffy Japanese Cheesecake, and No-Bake Cheesecake.
Ingredients you’ll need for the cheesecake:
- Honey graham cracker crumbs – Provides the structure for the crust of the cheesecake and gives a toasted cracker taste.
- Melted butter – Acts as a binder for the crust, holding the graham cracker crumbs together.
- Cream cheese – The main ingredient for a rich, smooth, and creamy cheesecake filling.
- Granulated sugar – Sweetens the cheesecake and helps to create a smooth texture by dissolving into the batter.
- Eggs – Give structure to the cheesecake, helping it set as it bakes for a firm yet creamy texture.
- Sour Cream – Adds creaminess and a slight tang, balancing the sweetness and enhancing the overall flavor.
- Vanilla Extract – Adds depth and a warm, subtle flavor to the filling, enhancing the cheesecake’s taste.
Ingredients you’ll need for the topping:
- Cherries – Provide a sweet and tart topping that pairs perfectly with the rich cheesecake, adding color and flavor.
- Granulated sugar – Sweetens the cherries, balancing their natural tartness for a flavorful topping.
- Cornstarch – Thickens the cherry topping, giving it a glossy finish that holds its shape on top of the cheesecake.
- Almond extract – Adds a hint of nutty, aromatic flavor to the cherry topping, complementing the cherries beautifully.
How to make cherry cheesecake:
(The full written and printable recipe is further below.)
- Mix together the honey graham cracker crumbs with some melted butter until all is moistened. Press the mixture into the bottom of a greased 9″ springform pan. Bake at 325F for 8-10 minutes. Set aside to let cool.
- In a large bowl, beat the cream cheese and granulated sugar together until smooth. Add in the eggs, one at a time, mixing well in between.
- Blend in the sour cream and vanilla extract until smooth.
- Pour the batter over the crust and bake at 325F for about an hour or until an inch around the edge is set. Let cool in the oven with the door ajar for 1 hour and bring to room temperature on the counter. Then refrigerate for a minimum of 4 hours.
How to make cherry topping for cheesecake:
- In a medium saucepan, heat up the fresh or frozen pitted cherries, granulated sugar, and water until heated through.
- Stir in the cornstarch slurry and almond extract. Continue to cook until sauce thickens.
Expert tips:
- Use good-quality cream cheese like Philadelphia brand. I’ve used no-name brands in the past and the results aren’t the same, so stick with the good stuff.
- Use full-fat sour cream for the creamiest cheesecake. You could also get away with low-fat sour cream in this recipe, but it won’t be as creamy as using full-fat. Do not use fat-free.
Why did my cheesecake crack?
Cracks in cheesecakes are usually caused by one of these 3 reasons:
- Overmixing the batter – Only mix as much as you need to in order to make the batter smooth and mix in the eggs on low speed. Overmixing incorporates too much air and will cause the cheesecake to rise and then collapse as it cools.
- Drastic temperature change – Big cracks are often caused by drafts or drastic temperature changes. So try not to open your oven door unless necessary and slowly cool your cheesecake by leaving it in the oven with the door ajar for an hour.
- Overbaking the cheesecake – If a cheesecake is overbaked, it will be dry and crack once settled. This is often the main reason.
What to do if your cheesecake cracks:
If your cheesecake cracks while it’s cooling, don’t worry, it will still taste great. Just cover it up with some toppings and no one will know the difference. Now, if your cheesecake cracks while it’s baking, then chances are it won’t be as creamy, but don’t throw it out. Top it with some whipped cream or sweetened sour cream and everything will be just fine.
If you’ve tried this Cherry Cheesecake Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
The BEST Cherry Cheesecake
This is a silky smooth cheesecake topped sky-high with gorgeous plump red cherries.
Ingredients
Cheesecake
- 1 & 1/4 cups (145g) honey graham cracker crumbs
- 3 Tbsp (45g) melted butter
- 2-8 oz pkgs cream cheese, room temperature
- 3/4 cup (150g) granulated sugar
- 3 large eggs, room temperature
- 3 cups (750ml) sour cream, room temperature (full-fat or light, not fat-free)
- 2 tsp vanilla extract
Cherry Topping
- 5 cups (1&1/2 lbs) fresh or frozen (thawed and drained) pitted cherries
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) water
- 1 Tbsp cornstarch
- 1 tsp almond extract
Instructions
- Preheat oven to 325F and grease the sides of a 9" springform pan.
- Mix the cracker crumbs and melted butter together in a small bowl. Press into the bottom of the springform pan. Bake for 8-10 minutes or until the edges just start to brown and set aside to cool.1 & 1/4 cups (145g) honey graham cracker crumbs, 3 Tbsp (45g) melted butter
- Meanwhile, in a large bowl, beat the cream cheese and sugar together until combined.2-8 oz pkgs cream cheese, 3/4 cup (150g) granulated sugar
- Add in the eggs, one at a time, mixing well in between on low speed.3 large eggs
- Blend in the sour cream and vanilla until smooth. Gently pour the batter over the crust.3 cups (750ml) sour cream, 2 tsp vanilla extract
- Bake for about 60 minutes or until the surface is dull and an inch around the edge is set. The center will still be quite wobbly, but will firm up as it cools in the oven.
- Turn off oven and run a thin knife along the edge to loosen the cake from the sides. Let cool in the oven for an hour with the door ajar. Then cool to room temperature before refrigerating for a minimum of 4 hours or preferably overnight.
Cherry Topping
- In a medium saucepan, heat the cherries, sugar and 3 tbsp of the water until heated through. Dissolve the cornstarch in the remaining 1 tbsp of water. Stir in the cornstarch and almond extract and continue to cook until sauce thickens (about 1-2 minutes). Let cool completely. Spoon over cheesecake before serving.5 cups (1&1/2 lbs) fresh or frozen (thawed and drained) pitted cherries, 1/2 cup (100g) granulated sugar, 1/4 cup (60ml) water, 1 Tbsp cornstarch, 1 tsp almond extract
Notes
This cheesecake is best made a day in advance. Leftovers can be stored in the fridge for up to 3 days.
Expert tips:
- Use good-quality cream cheese like Philadelphia brand. I've used no-name brands in the past and the results aren't the same, so stick with the good stuff.
- Use full-fat sour cream for the creamiest cheesecake. You could also get away with low-fat sour cream in this recipe, but it won't be as creamy as using full-fat. Do not use fat-free.
Serving: 1slice, Calories: 314kcal, Carbohydrates: 40g, Protein: 4g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 82mg, Sodium: 115mg, Potassium: 233mg, Fiber: 2g, Sugar: 32g, Vitamin A: 542IU, Vitamin C: 5mg, Calcium: 81mg, Iron: 1mg
Did you make this recipe?Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker.
Recipe adapted from Canadian Living. This recipe was originally published on Feb 12, 2016. It has been recently updated with step-by-step photo instructions and more information.
I had the same problem as Violet. The cherry topping did not thicken & i ended up with a runny topping! Please advise
Depending on how juicy your cherries are it could take longer to thicken. Cook it for a few more minutes next time or add more cornstarch. I hope those helps!
I only have a 10″″ springform pan. Do you think that would work? Thank you
Yes, it will still work. It might take a few minutes less to bake so start checking a bit sooner. Enjoy!
Very easy and very yummy. Not too sweet.
AWESOME LUV LUV IT☺👍👍
Oh my goodness, this was incredible! I am 12 years old and my favorite hobby is baking. I made this cheesecake with my grandpa. We went fruit picking earlier this week and used our fresh cherries! This cheesecake is PERFECT! I would definitely recommend this recipe.
The only problem that I had with this recipe was that the cherry topping never thickened and it made the graham cracker crust soggy. Still delicious though!!
Can I used cherry pie filling if I don’t have fresh and if so what size can?
Yes, you can use store-bought cherry pie filling. A 20oz can should be enough. Enjoy!
I love this recipe. The almond extract in the cherries really adds a new element to all the flavors. My FIL loved it for his birthday so now I keep this recipe on standby for family get togethers.
Wonderful to hear! Thank you for your kind words and happy belated birthday to your FIL!
Can I put just one cup of sour cream? Do I need to adjust any other ingredients for this adjustment?
Yes, you can without having to make any other adjustments. I will just make for a thinner cheesecake with a firmer texture.
Excited to try this recipe! My husband’s favorite is cherry cheesecake!
Just one question though, can you substitute buttermilk for the sour cream?
Hi Annie,
No, unfortunately not. The best alternative would be plain yogurt. I hope this helps and I hope you and your husband enjoy the cheesecake!
Should the cheesecake be covered when in the refrigerator? My graham cracker crust fell apart but I think I didn’t press it hard enough against the bottom of the pan. Thank you.
Yes, it should be covered and yes, you have to press the graham cracker mixture firmly onto the bottom of the pan for it to stay together. You’re welcome and I hope you enjoyed the cheesecake!
I was making this cheesecake and my mixer went kerplunk so I got sidetracked and forgot to add sour cream until it had been in oven about 8 minutes..I yanked it out and whisked it into the batter already in pan and put back in oven..think it will be alright.? I’m sure not perfect but maybe at least edible?!🤣
I think so. It was only in the oven for 8 mins. It might not be perfectly mixed but better than wasting and I’m sure it still tastes good. Let me know!
Made this cheese cake last Christmas and everyone was so in love I’ll have to bake it again. One question regarding the ingredients: does the “2–250g pkg cream cheese” refer to two pakets of 250g each, or to 200-250g? Don’t remember what I did last time… Thanks!
Hey Julia,
Thank you for your kind words and yes, it refers to two packages of 250g each. Enjoy again and happy holidays!
There is no list/amounts for ingredients that I can find
The full recipe with the ingredient amounts is just above this comment section.
Makes an absolutely beautiful cheesecake, everyone loved it.
So glad to hear, Jaycie, and thank you for your feedback!
Can I put lemon juice in the cherry topping to make it more tart? How much should I use, if so?
Yes, you can. I would say 1-2 tablespoons depending on how tart you want it to be. Enjoy the cheesecake!
The cherry topping was very watery and the frozen organic cherries did not look as luscious as your photos. Are you supposed to defrost the cherries and drain to get rid of some of the liquid. Ended up using fresh blueberries instead.
Sorry to hear the cherry topping was watery. It’s not supposed to be thick like cherry pie filling but should not be watery either. You can defrost and drain but I don’t usually. Perhaps add another tablespoon of cornstarch or cook it longer to thicken.
This was the best cherry sauce topping I ever tasted. How may I tweak it to use for a pie filling please?
Thanks
Thank you! You’d want to make it thicker and possibly sweeter for a pie filling so I would increase the sugar to 1 cup and cornstarch to 1/4 cup. Try that and let me know what you think:)
Question regarding cream cheese..,Philadelphia Cream Cheese comes in 226 g package, so 2 packages would not be enough. How important is that extra 50 or so grams to make 500g? Seems to be approximately 1\4 cup.
Thank you for letting me know. In Canada, the cream cheese comes in 250g a package, so it’s different from the US. You should be ok using two 226g packages. It’s a small difference. Thanks again for bringing that to my attention, Mary!
This was fabulous but my crust kinda fell apart/wasn’t crispy/hard enough. Followed exact, not sure what I did wrong or what I can do to keep it together better
Just make sure you press the crust mixture into the pan firmly. If you want it crispy, I would suggest pre-baking the crust, so just pop it in the oven for 10 minutes and let it cool while you prepare the cheesecake batter. I hope this helps!
I wanted to make this for a friend of mine for her birthday before we go out of town, she wants to cut it on the day….can the cheesecake be frozen for 3 or 4 days, or should she eat it?
Hey Tonya,
That’s very nice of you to want to make this for your friend. Fresh is always best, so I think she should eat it. Perhaps she can freeze half of it that way she can enjoy a piece on her actual birthday:)
Cheesecake looks devine! Can i pour cherry topping on top of the cooled cheesecake and leave it overnight in the fridge? Or cherry saucecan be poured only before serving?
It’s best to pour the cherry sauce on top of the cheesecake just before serving otherwise it stains the cheesecake and can get messy.